Banza Penne alla Norma with Garlic-Butter Seared Artichokes

Steamed and Seared Artichokes with Garlic Butter

Steaming tenderizes the dense hearts before searing develops a browned crust. Adding butter and garlic only after lowering the heat keeps both sweet rather than scorched.

Ingredients

• 2 large globe artichokes
• 1 lemon, divided
• 1 tablespoon ghee
• 4 tablespoons unsalted butter
• 5 cloves garlic, thinly sliced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Trim about 1 inch from each artichoke's top, snip any thorny leaf tips, and peel the stems, leaving about 1 inch attached. Halve lengthwise through the stem. Scoop out the fuzzy choke and prickly purple inner leaves without removing the heart. Rub cut surfaces with half the lemon.
2. Set a steamer basket over 1–2 inches of simmering water. Add the halves, cover, and steam for 25–35 minutes, replenishing water as needed, until a knife slides easily into the heart and an outer leaf pulls free readily.
3. Drain cut-side down, then pat thoroughly dry. Season with the salt and pepper.
4. Heat the ghee in a large heavy skillet over medium-high heat. Add artichokes cut-side down and sear undisturbed for 4–6 minutes, until deeply golden. Work in batches if necessary.
5. Turn the halves cut-side up and reduce the heat to low. Let the pan cool briefly, then add the butter and sliced garlic. Cook for 2–3 minutes, swirling and spooning the foaming butter over the hearts, until the garlic is pale golden.
6. Remove from the heat and squeeze in 1–2 teaspoons juice from the remaining lemon half. Taste the butter for salt and serve it with the artichokes, cutting the remaining lemon into wedges.

Notes

• Eat the tender flesh at the base of each leaf, then the heart and peeled stem; discard the fibrous leaf portions.
• If the garlic colors too quickly, lift the skillet off the heat immediately and spoon the garlic over the artichokes.

Roasted Eggplant

A hot oven browns the eggplant while turning its interior creamy, giving the pasta richness without needing a panful of frying oil.

Ingredients

• 1 1/2 pounds Italian or globe eggplant
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 450°F. Cut the eggplant into roughly 3/4-inch cubes, leaving the skin on.
2. Toss with the olive oil, salt and pepper. Spread on a large rimmed sheet pan in one uncrowded layer.
3. Roast for 25–30 minutes, turning after about 15 minutes, until browned on several sides and completely soft inside.
4. Set aside for folding into the tomato sauce.

Notes

• Use two sheet pans if necessary; crowded eggplant steams instead of browning.

Garlic-Tomato Sauce

A short reduction concentrates canned tomatoes enough to coat the penne. Basil added at the end keeps the sauce fragrant against the rich eggplant and salty cheese.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 28-ounce can whole peeled tomatoes with their juices, crushed by hand
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 cup loosely packed basil leaves, torn

Instructions

1. Warm the olive oil and garlic in a wide sauté pan over medium-low heat for 2–3 minutes, until fragrant and barely golden. Stir in the pepper flakes for 15 seconds.
2. Add the tomatoes and their juices with the salt. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until thick but still spoonable.
3. Fold in the roasted eggplant and simmer gently for 2–3 minutes, keeping the pieces mostly intact.
4. Turn off the heat and fold in the basil. Taste for salt, remembering that the ricotta salata will add more.

Notes

• If the sauce becomes too thick before the pasta is ready, loosen it with a splash of water.

Banza Penne alla Norma with Ricotta Salata

Chickpea penne holds the chunky sauce in its ridges and hollow centers. Coarsely grated ricotta salata supplies a dry, salty finish rather than melting into the sauce.

Ingredients

• 12 ounces Banza gluten-free chickpea penne
• 1 batch garlic-tomato sauce with roasted eggplant, prepared above
• 4 ounces ricotta salata made with vegetarian rennet, coarsely grated
• to taste kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a boil and salt it. Add the penne, stir, and cook according to the package directions, beginning to taste at the earliest suggested time. Keep it just tender with a slight bite and skim excess foam if needed.
2. Reserve 1 cup of cooking water, then drain the penne thoroughly.
3. Return the eggplant-tomato sauce to low heat. Add the penne and gently fold together for 30–60 seconds, adding reserved cooking water a few tablespoons at a time only as needed for a glossy coating.
4. Divide into warm shallow bowls and cover generously with the coarsely grated ricotta salata. Serve immediately.

Notes

• Avoid prolonged simmering or vigorous tossing once the chickpea pasta is cooked; it can soften and break.

Overall Timing / Workflow

The artichokes steam while the eggplant roasts and the sauce reduces. Searing the artichokes just before boiling the pasta keeps the final assembly quick.

Instructions

1. 0:00 — Heat the oven to 450°F and set up the artichoke steamer. Trim the artichokes and start steaming.
2. 0:15 — Cut and season the eggplant; put it in the oven. Start the tomato sauce while it roasts.
3. 0:35 — Check the artichoke hearts for tenderness. Drain and dry them thoroughly. Bring a separate pot of pasta water to a boil.
4. 0:40 — Check the eggplant and fold it into the reduced tomato sauce when ready. Sear the artichokes and finish with garlic butter.
5. 0:50 — Boil the penne, grate the ricotta salata, and warm the serving bowls. Keep the artichokes warm off heat, loosely covered.
6. 1:00–1:05 — Fold the penne into the sauce, plate with cheese, and serve alongside the artichokes.

Notes

• Large, tightly packed artichokes may need extra steaming time; use tenderness rather than the clock to decide when to sear.

Plating

Separate plates keep the artichoke garlic butter from diluting the tomato sauce and give diners room to pull apart the leaves.

Instructions

1. Mound the penne and eggplant in shallow bowls, keeping some eggplant visible, and scatter the coarse ricotta salata generously over the top.
2. Serve one artichoke half per person on a side plate, browned face up. Spoon over the warm garlic butter and garlic slices and add a lemon wedge.
3. Set out a shared bowl for discarded artichoke leaves.

Leftover Path

Storing the components separately protects the pasta's texture and makes the artichoke hearts easy to repurpose.

Instructions

1. Refrigerate leftovers within 2 hours in sealed containers. Keep artichokes, pasta and any extra cheese separate and use within 3–4 days.
2. Reheat pasta gently in a covered skillet with a splash of water until steaming hot, folding as little as possible. Add fresh ricotta salata after reheating.
3. Reheat artichoke halves covered in a 350°F oven for 10–15 minutes, until hot throughout, spooning their garlic butter over them.
4. Alternatively, remove the edible hearts and stems from chilled artichokes, chop, and fold into eggs or dress with lemon for a small salad.